Black Peppercorns Hei Hu Jiao Whole Dried Spice 500g for Cooking and Seasoning

Whole Black Peppercorns, known in TCM as Hei Hu Jiao (黑胡椒), from the dried fruit of Piper nigrum. These whole peppercorns are a classic kitchen spice and traditional botanical, valued in TCM for their warm nature and pungent flavor. Traditionally associated with warming the stomach and supporting digestion, they are commonly ground fresh over steak, added to soups, marinades, and savory dishes. Store in a cool, dry place away from direct sunlight.

Key Selling Points

• Whole dried black peppercorns from the fruit of Piper nigrum
• Known in TCM as Hei Hu Jiao (黑胡椒) with a warm and pungent traditional profile
• Nitrogen-filled packaging helps preserve aroma and freshness
• Versatile spice for steak seasoning, soups, marinades, and everyday cooking
• 500g bulk bag suitable for home kitchens and food service use

Quality & Sensory

Whole peppercorns typically show a dark brown to black wrinkled surface with a hard, dense texture. They typically release a sharp, pungent, slightly woody aroma when crushed and deliver a hot, biting taste with warm citrusy depth when ground or cooked.

Technical Specifications

Usage Scenarios

• Grind fresh over steak, roasts, and grilled meats
• Add whole or crushed to soups, broths, and braises
• Blend into marinades, rubs, and salad dressings
• Season congee, noodles, and everyday savory dishes

Traditional Uses

In TCM theory, black pepper is considered warm and pungent and is traditionally associated with warming the middle and dispelling internal cold. It has long been used in Chinese kitchens and folk practice in pepper-spiced soups, congee, and meat dishes, often paired with ginger or other warming spices during colder seasons. Whole peppercorns are typically ground fresh before use to preserve their pungent aroma.

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